Welsh Cake Batter Fudge

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Fudge is one of those things that I’ve always wanted to try making but, ugh, TOO MUCH EFFORT!  I mean, the traditional way of doing things involves heating up butter and sugar to an exact temperature and using a sugar thermometer and a lot of faffing around, and – like I said – EFFORT.  I felt like for my first time I didn’t want to take on more than I could handle – so I cheated and used condensed milk.  It’s still definitely one of those recipes that needs 100% focus and attention (no scrolling instagram or twitter while you’re stirring!), but it’s much easier and – providing you let the sugar dissolve completely – makes a really creamy fudge.

I usually bake Welshcakes on St David’s Day, but honestly, the ladies at Bakestones in Cardiff Market knock mine right off the board.  They’re so good!  So this year I decided to make this Welshcake Batter Fudge.  It’s not the prettiest looking fudge around (just like Welshcakes aren’t exactly the prettiest cakes), but tastes just like the real deal thanks to the sultanas and a hint of mixed spice. 🙂

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Welsh Cake Batter Fudge

Ingredients

  • one 397g can of condensed milk
  • 150g sultanas
  • 2 tsp of mixed spice
  • 120g butter
  • 450g demerara sugar
  • pinch of sea salt
  1. Pour the condensed milk, mixed spice, butter and sugar into a deep, non-stick saucepan and stir slowly on a low heat until all the ingredients have combined and the sugar has completely dissolved.  If you move too quickly to step two, then you’ll get a grainy fudge.
  2. Get a bowl, fill it with ice cold water and keep it nearby for the next step.  Crank the heat a little and bring the mixture to the boil – stirring constantly and simmering for around ten minutes.  You want the fudge to reach its “soft ball” stage, which is when you’re going to stop boiling it and bring it off the heat.  The time it takes to reach this stage is going to vary, so either test it with a sugar thermometer (you want the fudge to hit 118°C), or get a spoon and drop a little into your bowl of cold water.  If the fudge is ready, it should ball and set, but remain a little squidgy when you squeeze it between your fingertips.
  3. When it’s ready, take the fudge off the heat and pour in the sultanas.  Stir them into the fudge and keep beating until it starts to thicken up and set.  Pour it into a square, lined baking tin and sprinkle with sea salt.  Leave it to cool before cutting it into squares. 🙂

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Dydd Gŵyl Dewi Hapus, pawb! (Happy St David’s Day, everyone!) 💛

 

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